Ben Chapman was born in Birmingham in 1985. Ben initially studied at the prestigious Courtauld Institute of Art, graduating in 2007, closely followed by founding the Take Courage Gallery in New Cross. Renovating suitable spaces and curating the shows, Ben worked closely with a generation of emerging artists such as Celia Hempton and Prem Sahib who later exhibited at the ICA and Eddie Peake who went onto exhibit at White Cube gallery and the Barbican.
Coming from a family of architects and carpenters, Ben later moved towards graphic and architectural design and set up his design practice King Mob. This is where he became further interested in restaurants through the creation of their architecture and identity.
Ben later teamed up with Matt Chatfield from The Cornwall Project to re-launch The Adam & Eve pub in Homerton. Ben began experimenting with a makeshift smoking shed in the outbuildings at the Adam & Eve, creating a number of innovative and unusual barbecuing techniques with focus on cooking with solely a wood fire and a pestle and mortar. This led to the conception of a set of northern Thai influenced recipes ready to launch the subsequent Smoking Goat menu.
2014 saw Ben launch Smoking Goat, the Thai Barbecue restaurant in Soho. Specialising in rare breed meats and fish, Smoking Goat focuses on an offering of wood-ember barbecue with Thai flavours. With Matt Chatfield’s help Ben developed a keen interest for sourcing ingredients, building a fantastic supply chain at Smoking Goat working directly with farms and fishermen. Time spent in Thailand cooking and eating has refined Ben and his team’s understanding of the cuisine they champion. Smoking Goat is located in what used to be an old dive bar, Ben was keen to continue this feel and as an avid psyche, dub, jazz and blues vinyl collector looked to incorporate this into the restaurant.